Recipe Notes:

• Use fresh garlic: The fresher the garlic, the better it will taste. Chose firm garlic bulbs with unbroken skin and avoid any that feel soft or have started to sprout.
• Use a neutral oil: Choose an oil with high smoke point and also a neutral-tasting oil such as avocado oil, ghee, and vegetable oil. Avoid using olive oil as it has a lower smoke point and can affect the garlic’s taste.
• Chop the garlic finely: Finely chop or mince the garlic so that it cooks evenly and crispy. For garlic bits, you can also use a mortar and pestle for convenience.
• Fry over low to medium heat: Garlic burns easily and will turn to a bitter taste. To avoid this, cook it low and slow. Stir it continuously until it is golden brown and crispy to prevent it from burning.
• Drain excess oil: Once the garlic is golden brown and crispy, use a slotted spoon to take them out from the frying pan and transfer it to a paper towel-lined plate to absorb excess oil.
• Allow the toasted crispy garlic chips to cool and transfer them to a glass container. It will stay fresh in the refrigerator or at room temperature for 1 month. Storing it at room temperature will keep it crispy.